Processing method of rabbit meat

A processing method and rabbit meat technology are applied in food science and other fields to achieve better taste, rich raw material resources and good palatability

Inactive Publication Date: 2016-11-09
广西田东隆祥兔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 1. Rabbit wrapped in silk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0036] 1. The preparation process of pickling liquid is as follows:

[0037] (1) Composition and ratio of raw materials: 100 catties of sugarcane juice, 11 catties of ginger, 6 catties of edible salt, 3 catties of fermented bean curd, 5 catties of soy sauce, 8 catties of oil consumption, 6 catties of white wine, 0.2 catties of star anise powder, 0.6 catties of pepper powder, 1 catties of cinnamon powder, 0.5 catties of cumin seed powder;

[0038] (2) sugarcane juice preparation: the fresh sugarcane whose growth period is more than 10 months is collected as raw material, and the sugarcane is squeezed into juice according to the conventional method;

[0039] (3) Ginger treatment: peel the ginger after cleaning, and then become filamentous for later use;

[0040] (4) mixing material: above-mentioned sugarcane juice, ginger, edible salt, fermented bean curd, soy sauce, oil consumption, white wine, star anise powder, pepper powder, cinnamon powder, cumin seed powder are mixed and s...

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PUM

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Abstract

The invention relates to a processing method of rabbit meat. The processing method specifically comprises the following technological procedures of preparing pickling fluid by using sugar-cane juice as a main raw material; slaughter a meat rabbit; pickling rabbit meat; curing the pickled rabbit meat; and performing vacuum packing so as to obtain finished products. Through the implementation of the processing method disclosed by the invention, the sugar-cane juice is used as the main pickling fluid for pickling the rabbit meat, the sugar-cane juice is immersed into the rabbit meat, and the taste and the nutrition of sugarcanes and the rabbit meat are organically combined, so that the rabbit meat is rich in nutrition, and what's more, the rabbit meat is delicious in taste because the sugar-cane juice is good in palatability. In addition, the pickled rabbit meat is hung in an air conditioning room for airing, and only through airing for 5-6 hours, the rabbit meat can be quickly dried, and besides, the pickling fluid can be quickly absorbed into the meat. The processing method disclosed by the invention is simple in technology, but the made rabbit meat is high in nutrient value and excellent in taste, so that the processing method has quite good market prospects.

Description

technical field [0001] The invention belongs to meat deep processing, and specifically relates to a processing method of rabbit meat. technical background [0002] As the saying goes, "There are no birds like the guinea pigs, and no animals like the rabbits". Rabbit meat is a high-protein, low-fat, low-cholesterol food, which is nutritious and does not make people fat. It is an ideal "beauty food". The protein content of rabbit meat is as high as 21.5%, which is almost twice that of pork and 18.7% more than that of beef, while the fat content is only 3.8%, which is 1 / 16 of pork and 1 / 5 of beef. And the fat and cholesterol content is lower than all meat, so it has a "vegetable in meat" argument. It tastes better every year from late autumn to late winter. It is an ideal meat for obese and cardiovascular patients. It is produced and sold all over the country. [0003] Rabbit meat is tender in texture, delicious in taste and rich in nutrients. Compared with other meats, it h...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L27/00A23L27/10A23L33/10
CPCA23V2002/00
Inventor 隆茂坚麻大华麻秋珍农晖晖
Owner 广西田东隆祥兔业有限公司
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